One of the first Americans to
hold the highest degree in cooking from the Cordon
Bleu School of Cooking in Paris, France (Grand
Diplome, 1956).

One of the first American
women to be inducted as a full member of the Chevalier
du Tastevin and knighted in full regalia in a ceremony
at the Clos du Vougeot, in France, in 1962.

Hows and Whys of French
Cooking, and its predecessor (both with
Forewords by Andre Simon and a chapter on wine by
George Rezek), is the first French cookbook published
by University of Chicago Press, 1974.

Let's Cook, a very early television cooking show for
children, first of WTTW (telecast from the Museum of
Science and Industry) and subsequently by WGN, 1955.

A Child's First Cook Book
is one of the first children's cookbooks (1950); an
eight-page photographic essay was devoted to it in Life
Magazine.